• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.464-469
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• 1996

Pleurotus ostreatus was extracted with hexane, ethanol and water to test the antioxidative activity on soybean oil. The extraction yield was the highest in the water fraction. The total sugar was higher in ethanol and water fractions, While the total phenolic substances were relatively higher in the hexane fraction. The antioxidative effects of the extracts on the oxidation of soybean oil during storage at 60 and $100^{\circ}C$ were studies. The antioxidative effects of ethanol extracts of both fruit body and mycelia of pleurotus ostreatus were higher than those of water and hexane extracts. The antioxidative effects of Pleurotus ostreatus extracts (3,000ppm) were higher than the artificial antioxidant (200ppm), BHA and BHT, during storage at 60 and $100^{\circ}C$.

• Korean Journal of Microbiology
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• v.50 no.3
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• pp.223-226
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• 2014

In the fermented soybean product known as "chungkookjang", diverse bioactive compounds are produced when the soybean proteins are degraded during fermentation. Vascular endothelial cells (EC) are crucial in vein function and the formation of new vessels. A treatment to stimulate formation of new blood vessels is needed in cerebrovascular diseases that lead to ischaemic stroke and heart attack, as well as for diabetic ulcers. VEGF (Vascular Endothelial Growth Factor) simulates EC formation. The effect of Chungkookjang ethanol extract (CEE) on the proliferation of EC was studied. CEE (100, $1000{\mu}g/ml$) and boiled CEE were as effective as VEGF (10 ng/ml) for the proliferation of human umbilical vascular endothelial cells (HUVEC). The effect of CEE on the migration of HUVEC was investigated using sprout analysis. CEE ($100{\mu}g/ml$) was as effective as VEGF (10 ng/ml) for the migration of HUVEC. Isolation of specific peptides influencing the growth and migration of EC is needed.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.370-376
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• 1998

The extraction yield of MeOH extract of green teas, oolong tea and black tea were 3 to 5, 4 to 5, and 5 to 7 fold higher than those of EtOH and EtAC extract, respectively. The amount of total catechins of EtAC extract of the black tea, and of the green teas and oolong tea were three- and two-fold higher than that of EtOH or MeOH extract of the corresponding teas, respectively. The antioxidative activities of EtOH, MeOH and EtAc extract were considerably higher than that of BHT and $dl-{\alpha}-tocopherol$ at 200 ppm level. The antioxidative activities of EtOH and MeOH extract at 200 and 500 ppm level, and of EtAc extract at 200 ppm level varied depending on the type of tea as follows : green tea I > green tea II > green tea III > oo-long tea> black tea. The antioxidative activity increased as the content of EGC increased. But the antioxidative activity of MeOH extract at 1000 ppm level, and of EtAc extract at 500 and 1000 ppm level were not affected by the content of EGC and EGCG.

• Korean Journal of Medicinal Crop Science
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• v.9 no.2
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• pp.116-123
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• 2001

This study was carried out to investigate antioxidative, antimicrobial activity and the effect on hepatotoxicity in various extracts of Artemisia iwayomogi. The herb has been used widely for jaundice, hepatitis and liver cirrhosis in chinese medicine. Solid yield by various extraction solvents, 18.1%, was the highest in water extract. To find antioxidative activity in Artemisia iwayomogi was estimated radical scavenging effect by DPPH method in various extracts and change of the POV(peroxide value) of various extracts added in soybean oil during 20 days at $60^{\circ}C$. Radical scavenging effect by DPPH method was the most effective in methanol extract. Added 1,000ppm water extract and methanol extract in soybean oil, the POV of them, 46.8(meq/kg) and 50.8(meq/kg) were lower than that of control, 79.1(meq/kg), during 20 days storage. After antimicrobial activity of various extracts of Artemisia iwayomogi on bacteria was carried out by paper disc method, it found that the ethanol extract was the strongest activity on Vibrio parahaemolyticus. In vivo experiment was to investigate the effect of Artemisia iwayomogi water extract(AIWE) on hepatotoxicity by carbon tetrachloride$(CCl_4)$ in rats. The experiment groups were divided into five groups for recovery(for 3 days) and three groups for protection(for 10 days) in rat liver. The weights and morphological changes of liver and the body weight were examined in each groups. Compared with $CCl_4$ treatment groups$(CCl_4\;only)$, liver and liver/body(%) weights of AIWE pretreatment groups for 3 days and AIWE posttreatment groups for 10 days were declined. In macrography, fibrious exudates and swelling of liver were decreased in AIWE treatment groups. Accumulation of lipid droplets and necrosis of hepatocytes were also decreased in AIWE treatment groups in microscopically. In these results, AIWE seems to enhance hepato-protective and recoverable effect on $CCl_4$ induced hepatotoxicity in rats.

• Journal of Life Science
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• v.18 no.8
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• pp.1106-1114
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• 2008

The antioxidants activities in water and 95% ethanol extracts of wa-song (Orostachys japonicus A. Berger) dried by sun, hot air and lyophilization were measured in vitro reaction system. In reaction system containing linoleic acid, the antioxidant activities against lipid oxidation enhanced in proportion to storage time. The antioxidant activity of ethanol extracts was higher than that of water extracts. In the drying methods, wa-song extracts showed higher antioxidant activity in the other of hot air-dried, lyophilized and sun-dried. The lipid oxidation system containing the promoting factors, such as $Fe^{+2}$ and $Cu^{+2}$ions, also showed that the ethanol extract of hot air-dried wa-song possessed the highest antioxidant activity. Soybean oil and lard being added with various levels (0.1, 0.5 and 1.0 g/100 g) of the ethanol extract of hot air-dried wa-song were stored at $60^{\circ}C$ (for 28 days) or $180^{\circ}C$ (for 48 hr). Its extract appeared to lower the acid value of soybean oil, wheras it failed to lower the acid value for lard at early storage time, but it was lower than control and BHT after 28 days. Anicidine value and peroxide value were lower soybean and lard added wa-song extract than control and BHT for storage for 28 days at $60^{\circ}C$. In 28 days, its value was significantly decreased in proportion to sample concentration. TBA value was increased during storage time at $60^{\circ}C$, but it was significantly decreased by sample concentration after storage 36 hours at $180^{\circ}C$ storage. Therefore results suggest ethanol extract of hot air-dried wa-song could be potential candidates for natural antioxidants for materials containing lipid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1497-1506
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• 2008

In relation to making tofu with red ginseng extract, the effects of added red ginseng extract on the storage and antioxidant activity of tofu were investigated. When red ginseng extract was added in $0.5%{\sim}2%$ of dried soybean, differences in texture, color and sensory properties were compared. The textural properties of tofu slightly increased depending on the added amount of red ginseng extract in terms of the hardness and springiness: significant difference was demonstrated in the tofu with 2% red ginseng extract, and the color properties also significantly increased in terms of the values of L, a, and b. As a result of sensory evaluation, although the preference to color tended to diminish, as the peculiar taste of red ginseng was significantly perceived, the overall preference did not show any statistical difference. Therefore, the addition of red ginseng extract may be interpreted as not having negative effect on the preference of consumers. There was no change at the early stage of storage in pH, turbidity and total microbial count when the tofu was stored at $15^{\circ}C$. However, the changes in pH and in turbidity, and total microbial counts according to the addition of red ginseng extract took place from the second day and from the sixth day of storage, respectively, suggesting that the shelf-life of tofu may be extended due to its antimicrobial effect. Especially, the highest antimicrobial effect was observed tofu with 2% red ginseng extract. Concerning the antioxidant activity of tofu using oxygen radical absorbance capacity (ORAC) assay, the antioxidant activity significantly increased along with the increase in concentration of red ginseng extract. In ORACOH.assay, the pro-oxidant activity was shown in the tofu added with red ginseng extract.

• Food Science and Preservation
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• v.7 no.4
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• pp.373-379
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• 2000

The Ulmi corex extract was prepared using various solvents to investigate the availability as a natural antioxidant. The extracts were added to lard emulsion and the antioxidant activities were compared. The extract that had a greater antioxidant activity was fractionized. Then the antioxidant activity and substrate specificity of the fraction were examined and optimum concentration of addition was determined. To observe the antioxidative effect of the fraction in vivo, an inhibition rate of lipid peroxidation from which might be derived was measured using a microsome in rat's liver. Among the extracts of Ulmi cortex, the extract from water had the best antioxidant activity, and the addition of 0.05% (w/w) of ethyl acetate fraction showed similar antioxidant activity to a synthetic antioxidant, butylated hydroxyanisole(BHA). Ethyl acetate fraction (0.05%, w/w) also presented the antioxidative effect in lard, soybean oil, palm oil, and com oil. The inhibition of lipid peroxidation in liver microsome showed feater in the ethyl acetate fraction than caffeic acid in both nonenzymatic peroxidation (Fe$\^$++/ascorbate system) and enzymatic peroxidation (Fe$\^$++/-ADP/NaDPH system).

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.100-106
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• 1999

The antioxidative effect of leaves of Cedrela sinensis on 0.1M-linoleic acid was compared with some commercial antioxidants during storage at 50$\pm$2$^{\circ}C$ for 20 hours, and on soybean oils at 60$\pm$2$^{\circ}C$ for 30days. In the oxidation of linoleic acid, antioxidative effects of various leaves of Cedrela sinensis extracts and other antioxidants were shown in the following orders: 3% leave of Cedrela sinensis methanol extract＞1% leave of Cedrela sinensis methanol extract＞0.02% BHT＞3% leave of Cedrela sinensis ethyl acetate extract＞0.5% leave of Cedrela sinensis methanol extract＞0.02% tocopherol＞leave of Cedrela sinensis methanol extract 0.1, 0.02%＞leave of Cedrela sinensis ethyl acetate extract 1, 0.5, 0.1, 0.02%＞control, while in the oxidation of soybean oil, 1% leave of Cedrela sinengis methanol extract＞0.02% BHT＞3% leave of Cedrela sinengis methanol extract＞0.02% tocopherol＞control. The relative antioxidant effectiveness (RAE) were shown to be available in all substrates and the best effect was shown in substrate added compound of 3% leave of Cedrela sinensis methanol extract.

• Journal of Life Science
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• v.21 no.9
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• pp.1315-1322
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• 2011

This study was conducted to investigate the effects of several herbal extracts (obtusifolia, cinnamon, chinese pepper, licorice root) on the characteristics of rumen fermentation in vitro. Soybean meal was used as a substrate for fermentation in vitro. Herbal extracts were supplemented to media by 10% of the substrate. The substrates supplemented to Dehority artificial media with herbal extracts were fermented in 30ml serum bottles for 0, 3, 6, 9, 12 and 24 hr at $39^{\circ}C$. Cumulative gas production was significantly (p<0.05) greater in the herbal extract supplements than in the control, in the order of licorice root, chinese pepper, cinnamon and obtusifolia. Methane proportions of the herbal extracts were significantly (p<0.05) higher than that of the control. Licorice root extract supplementation resulted in the lowest methane proportion at 3 hr fermentation. Proportion of hydrogen was significantly (p<0.05) higher in the herbal extract supplements than in the control at 12 hr fermentation. Compared to the control, ammonia concentration in the licorice root was significantly higher at 3 hr fermentation, but lower at 12 hr fermentation (p<0.05). Based on these results, supplementation of the herbal extracts used in this experiment resulted in increased cumulative gas production and stimulating methane production in vitro rumen fermentation.

• Applied Biological Chemistry
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• v.13 no.1
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• pp.29-34
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• 1970

In order to prepare digested Protein source for the Weanling Food from soybean, an attempt was made to decompose steamed soybean protein to amino acids and peptides by protease and cellulase produced from Aspergillus niger and Aspergillus sojae. In this paper, the optimum condition for digestion of soybean protein were studied and also investigated the effects of decolorization of it. As the results, followings were obtained; 1. As steaming conditions, a treatment under 15 lb of pressure and 10 minutes of heating shows most effective. 2. The optimum pH of Asp, sojae enzyme for the digestion of soybean protein is 6.0, while that of Asp. niger enzyme is 4.4. In successievly-decomposing with Asp. sojae and Asp. niger, it shows the most effective on ratio of water-soluble-nitrogen to total nitrogen and amino-nitrogen to total nitrogen than any other separate treatments. 3. The suitable amount of the enzyme solution to that of the soybean substrate paste, in volume, is 1 : 2. 4. Digestion ratio of soybean protein indicates the gradual and steady effects of increasing time of digestion, but 8 hour-digestion regarding to putrefaction was suitable. 5. The most effective decolorization was successively passed on culumns of active carbon and anion exchanger (Dowex 2-x-8) at room temperature. In separate treatments, the effective order of decolorization was as follows; (Dowex 2-x-8)>Active carborn>Amberite IR-120 6. The powder type of the soy protein source obtained by concentration below $60^{\circ}C$ contains 12.51% of moisture, 66.31% of protein, 4.25% of fat, 12.75% of carbohydrate, 4.18% of ash.